While the vegan world is excited about aquafaba, many are left wondering what to do with the leftover chickpeas and beans. Aquafaba by Zsu Dever has a whole chapter of bonus bean recipes that is full of dishes that span the globe and the palate. There are four amazing recipes for roasted chickpeas, a tasty hummus, and comforting soups and stews for winter.
Főzelék is a Hungarian dish that it is most often homemade, eaten any time of day, is either the main course or an accompaniment, and is neither a stew nor a soup but somewhere in between. Hungarians make all kinds of vegetables and legumes into főzelék and here is Zsu’s simple, quick version.
Chickpea and Zucchini Fözelék
Makes 4 to 6 servings
Ingredients
- 1 1/2 cups cooked chickpeas, rinsed and drained
- 2 medium zucchini, finely chopped or grated
- 1/2 small onion, minced
- Vegetable broth, as needed
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 1/4 cup unbleached all-purpose flour
- 4 garlic cloves, minced
- 1 teaspoon Hungarian paprika
- Unsweetened plain nondairy milk, as needed
- Ground black pepper, to taste
Preparation
- Combine the chickpeas, zucchini, onion, broth to just cover the vegetables, and salt in a large saucepan over medium heat. Bring to a boil, reduce to a simmer over medium heat, and cook until the onion and zucchini are tender, about 10 minutes.
- Heat the oil in a small saucepan over medium heat. Add the flour and garlic and cook, stirring constantly, until the garlic is lightly golden and the flour smells nutty, about 2 minutes. Remove from the heat, add the paprika, and mix well. Add about 1 cup of the cooking liquid from the zucchini mixture and mix well with a whisk. Whisk another cup of cooking liquid into the mixture and transfer all of this mixture to the large saucepan with the zucchini. Mix well and bring to a simmer to thicken the stew.
- Use an immersion blender to blend the stew to your desired consistency. The stew should just be shy of a purée, with some larger bits of chickpeas and vegetables visible. If it is too thick, add a few tablespoons of milk. Season generously with salt and black pepper. Serve.
Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.
Printable Chickpea and Zucchini Fözelék recipe:
- 1½ cups cooked chickpeas, rinsed and drained
- 2 medium zucchini, finely chopped or grated
- ½ small onion, minced
- Vegetable broth, as needed
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- ¼ cup unbleached all-purpose flour
- 4 garlic cloves, minced
- 1 teaspoon Hungarian paprika
- Unsweetened plain nondairy milk, as needed
- Ground black pepper, to taste
- Combine the chickpeas, zucchini, onion, broth to just cover the vegetables, and salt in a large saucepan over medium heat. Bring to a boil, reduce to a simmer over medium heat, and cook until the onion and zucchini are tender, about 10 minutes.
- Heat the oil in a small saucepan over medium heat. Add the flour and garlic and cook, stirring constantly, until the garlic is lightly golden and the flour smells nutty, about 2 minutes. Remove from the heat, add the paprika, and mix well. Add about 1 cup of the cooking liquid from the zucchini mixture and mix well with a whisk. Whisk another cup of cooking liquid into the mixture and transfer all of this mixture to the large saucepan with the zucchini. Mix well and bring to a simmer to thicken the stew.
- Use an immersion blender to blend the stew to your desired consistency. The stew should just be shy of a purée, with some larger bits of chickpeas and vegetables visible. If it is too thick, add a few tablespoons of milk. Season generously with salt and black pepper. Serve.
